Martha Collison's Lamb tagine pie

Martha Collison shows you how to make a hearty pie with the flavours of a Middle Eastern tagine.

DURATION 0:03:32

Tags: pie,

Recipe - Serves: 6 - 8


For the tagine filling:
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground coriander
½ tsp paprika
½ tsp cayenne pepper
1kg diced lamb shoulder
2 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, crushed
100g pitted prunes
50g raisins
100g dried apricots, chopped
2 x 395g cans Waitrose Cherry Tomatoes
500ml lamb stock

For the pastry coil:
270g pack Jus-Rol filo pastry
75g butter, melted
50g ground almonds
A pinch of ground coriander
50g flaked almonds, toasted
5 dried apricots, finely chopped
A squeeze of honey


1. Mix the spices together in a small bowl with a good pinch of sea salt and black pepper. Place the lamb chunks into a large bowl, then sprinkle the spice mix over the top. Use your hands to fully coat the meat, and then set aside to marinate.

2. Heat the oil in a large casserole pan that has a fitted lid. Gently fry the onion and garlic on a medium heat until soft and lightly browned, around 10 minutes. Remove the onion mixture from the pan, and then sear the spiced lamb in 2 batches until it is brown all over. Add the onions back in, along with the dried fruit, tomatoes and stock. Bring to a simmer, cover and leave to cook for 2 hours. Stir occasionally to make sure it doesn’t stick to the bottom of the pan.

3. Whilst the filling is simmering, make the pastry coil. Clear a large space and lay out the sheets of filo in a long line, overlapping them at the edges.  If your work surface is small, you can make more than one roll and coil them together.

4. Use a pastry brush to spread melted butter over the length of the pastry, reserving a small amount for the top. Sprinkle the ground almonds, coriander, apricots and half of the flaked almonds over the sheets, and then drizzle a small amount of honey on the top. Starting at the long edge, roll up the pastry into one thin roll.

5. Take the lamb off the heat and pour into a deep pie dish. The pieces of meat should be tender and just starting to fall apart, and the sauce should be thick. If it is not, simmer with the lid off on a high heat, stirring until it thickens. Leave to cool and preheat the oven to 170oC, gas mark 3.

6. Arrange the long pastry roll in a coil over the top of the tagine mix. Brush with the remaining melted butter, sprinkle with the other half of the almonds and bake for 35-40 minutes, or until the top is a deep golden brown. Serve with fresh vegetables.